About the Recipe:
This is great for vegans who really miss that meaty bbq flavour. Quick and simple, but really moorish and satisfying.
Salsa:
Yield: 734g or about 11 servings per recipe
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Ingredients:
250g canned chickpeas (325g with liquid)
250g canned large butter beans (325g with liquid)
1 red long chili, diced fine
1 tbsp fresh ground cumin seed
¾ tsp salt
1tsp sweet paprika
Juice of one lime
1 medium red onion, quartered, sliced very thin or on mandolin
1 cup fresh coriander leaves with stems, stems chopped fine, leaves roughly chopped
Plus four or five stalks for plating
1 cup cherry tomatoes, quartered (or about 15 small)
3 cloves of garlic, minced
1 tbsp of olive oil
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Method:
Mix all of the above in a large bowl. Set aside.Â
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Plating the cups:
1 serving/ per lettuce cup: 64g bean salsa, 1 tbsp/13g vegan bacon, 2 heaping tbsp/12g shredded cheddar, 8 thinly sliced chilis, I piece of gem lettuce
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Ingredients:
100g vegan cheddar, shredded on microplane (violife brand)
150g vegan bacon (cook according to package)
Gem lettuce leaves, about three heads
1 red long chili, sliced thin on a mandolin
2/3 coriander leaves picked from stem for serving
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Method:
Place 64g of bean salsa into cup, then the bacon, then the cheese. Finish with chilis and coriander leaf.Â